Blueberry French Toast Casserole
Indulge in the ultimate comfort breakfast with this Blueberry French Toast Casserole, a luscious make-ahead dish that’s perfect for weekend brunches, holiday mornings, or any time you want to impress a crowd. Featuring cubes of soft, day-old bread like brioche or challah soaked in a rich custard blend of eggs, whole milk, heavy cream, and a touch of cinnamon and vanilla, this casserole is elevated by pops of juicy, fresh blueberries in every bite. Prepared the night before and baked to golden perfection, it boasts a crispy top and creamy center, making it both convenient and irresistible. Finish it off with a dusting of powdered sugar and a drizzle of maple syrup for a decadent sweet-and-savory combination that will have everyone coming back for seconds. With ease of preparation and crowd-pleasing flavor, this recipe is destined to become your go-to breakfast casserole!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 10 cups (cubed) Day-old bread (e.g., brioche, challah, or French bread)
- 2 cups Fresh blueberries
- 6 pieces Large eggs
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 1 tablespoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 3 tablespoons Butter (melted)
- 0.25 cup Powdered sugar (for serving)
- as needed Maple syrup (optional, for serving)
Instructions
Grease a 9x13-inch baking dish with butter or nonstick spray.
Spread the cubed bread evenly across the bottom of the dish. Sprinkle the fresh blueberries over the bread cubes.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, and salt until well combined.
Pour the egg mixture evenly over the bread and blueberries, ensuring that all the bread cubes are soaked with the custard mixture.
Cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for at least 2 hours or overnight to allow the bread to absorb the custard.
Preheat the oven to 350°F (175°C).
Remove the casserole from the fridge and let it sit at room temperature for 15 minutes while the oven preheats.
Drizzle the melted butter over the top of the casserole.
Bake, uncovered, for 40-45 minutes, or until the top is golden brown and the custard is set (a knife inserted into the center should come out clean).
Let the casserole cool for 10 minutes before serving.
Dust the top with powdered sugar and serve warm with maple syrup, if desired.
Nutrition Facts
Calories |
9730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.2 g | 335% | |
| Saturated Fat | 138.2 g | 691% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 2008 mg | 669% | |
| Sodium | 13293 mg | 578% | |
| Total Carbohydrate | 1504.5 g | 547% | |
| Dietary Fiber | 58.6 g | 209% | |
| Total Sugars | 383.7 g | ||
| Protein | 254.5 g | 509% | |
| Vitamin D | 11.4 mcg | 57% | |
| Calcium | 1866 mg | 144% | |
| Iron | 67.5 mg | 375% | |
| Potassium | 4011 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
